[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-401138-105":59,"doc-detail-401138-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","knives-lesson-1-knife-skills","Knives - Lesson 1 - Knife Skills","","Lesson plan for a 4-H knife skills session covering safe knife use, identification of common knife types, and practical chopping and cutting techniques for fruits and vegetables. Includes learner objectives, estimated prep and lesson timing, educational content on cutting boards and tools like kitchen shears, and explanations of blade types and proper handling. Provides a leader demo on washing hands, holding and carrying knives, and using the “claw” method, followed by group practice, reflection questions, and additional program resource notes.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/knives-lesson-1-knife-skills/401138/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/knives-lesson-1-knife-skills/401138.png","ImageObject",300,407,{"name":92,"@type":93},"Kyle","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What are the learner objectives for Knives—Lesson 1?","Question",{"text":113,"@type":114},"Participants learn to safely use, hold, and carry a knife, learn how to chop fruits and vegetables, and identify different types of knives.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How long does the lesson and practice take?",{"text":118,"@type":114},"The plan estimates 10 minutes of prep, 10 minutes for the lesson, and 10–20 minutes for groups to practice cutting skills.",{"name":120,"@type":111,"acceptedAnswer":121},"What safety concepts are emphasized in the leader demo and group practice?",{"text":122,"@type":114},"The plan emphasizes washing hands before beginning and practicing safe knife holding and carrying, including using the “claw” method and demonstrating proper positioning of the knife and blade.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},401138,1790694808,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":39,"preview_page_count":4},3985741905716,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","MATERIALS  \nNEEDED  \n􀁸 4 pairing knives  \n􀁸 4 cutting boards  \n􀁸 Kitchen shears  \n􀁸 Produce for leader to demonstrate skills with  \n􀁸 Produce for individuals / groups to cut  \n􀁸 Peeler (optional)  \nTIME NEEDED  \nFOR LESSON  \n10 minute prep  \n10 minute lesson  \n10-20 for groups to practice cutting skills  \nKnives—Lesson 1  \nLearner Objectives:  \nThe 4-H member will :  \n􀁸 learn how to safely use / hold / carry a knife.  \n􀁸 learn how to use a knife for chopping fruits / vegetables  \n􀁸 be able to identify different types of knives  \nEducational Lesson:  \nThe benefit of good knife skills is to keep all of our digits and limbs in place! Sharp knives, used correctly, are safer than dull knives.  \nCooking often includes lots of cutting. There are specific tools to complete specific cutting jobs. One of the most important tools is a sturdy, nonporous cutting board.  \nA very handy cutting tool is a pair of kitchen shears. They can be used to snip herbs, trim vegetables, and cut meat and/or dough.  \nThere are many different knives for various cutting tasks. Knife blades can be smooth or serrated (saw-toothed). The knife handle should fit comfortably in your hand, and the highest quality knives have hardwood handles.  \nThe most popular knives are chef knife (also called a French Knife), utility knife, slicing knife, and paring knife. The chef knife is a large knife that is used to cut, chop, and dice fruits and vegetables. A utility knife is a good all-purpose knife that can be used to cut up vegetables and cheese, or to trim fat off of meat. The slicing knife has a serrated blade and is used to cut meat, poultry, bread, and soft vegetables such as tomatoes. A paring knife is the smallest knife, and is used to peel fruits and vegetables.  \nActivity:  \n􀁸 If possible, watch “Knife Skills Video” at [www.](www.)[http://cookingtogethercookingforever.org](http://cookingtogethercookingforever.org) with participants.  \n􀁸 Pass out the handout “Anatomy of a Knife”.  \n􀁸 Discuss basic concepts briefly, including:  \nSharpening a knife, how to carry knives, the claw, and how to hold knives when cutting  \nLeader Demo:  \nWash hands with soap and water before beginning.  \nReview & show how to hold a knife properly.  \nDemonstrate how to carry a knife correctly. (Knife must be held at the person's side with the tip facing downwards. The sharp edge of the  \nblade must be facing backwards) .  \nDemonstrate how to make a claw when cutting. Gather cutting board, knife and vegetables. emphasizing safety.  \n\n| |  | |  |\n| --- | --- | --- | --- |\n|  | Holding a Knife Properly |  |  |\n\nWith vegetables and tools, demonstrate  \n\n|  | |  |\n| --- | --- | --- |\n| Carry a Knife Correctly |  |  |\n\nbasic cutting skills using claw concept and  \nThe “Claw” Cutting Method  \nGroup Practice: Break participants up into four groups. Remind participants to wash their hands. With vegetables and tools, 4-H members will practice basic cutting skills using the “claw” concept. Leader should walk around while participants are practicing to ensure safe cutting skills. To begin, the leader could ask each group to demonstrate safe cutting methods before beginning individual practice.  \nReflection:  \n􀁸 Ask members if they can relate to a time when someone they know used a knife incorrectly and what happened.  \n􀁸 Ask members to describe how using knives correctly will benefit them in their food project.  \n􀁸 Ask what new concepts members learned.  \nAdditional Resources:  \n􀁸  \nEducational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.","cbCaiqzMnJS5wSDY","https://ap.wps.com/l/cbCaiqzMnJS5wSDY","pdf",643547,"English","# Knives—Lesson 1\n## Learner Objectives\n## Educational Lesson\n## Activity\n## Leader Demo\n## Group Practice\n## Reflection\n## Additional Resources","[{\"question\":\"What are the learner objectives for Knives—Lesson 1?\",\"answer\":\"Participants learn to safely use, hold, and carry a knife, learn how to chop fruits and vegetables, and identify different types of knives.\"},{\"question\":\"How long does the lesson and practice take?\",\"answer\":\"The plan estimates 10 minutes of prep, 10 minutes for the lesson, and 10–20 minutes for groups to practice cutting skills.\"},{\"question\":\"What safety concepts are emphasized in the leader demo and group practice?\",\"answer\":\"The plan emphasizes washing hands before beginning and practicing safe knife holding and carrying, including using the “claw” method and demonstrating proper positioning of the knife and blade.\"}]","Knives - Lesson 1 - Knife Skills | PDF",1790516944]